Ice cream sandwiches, are they worth the effort?
Yes, yes they are. I jumped at the chance to try out the new Chef’n Ice Cream Sandwich Maker when asked. I love ice cream and am always looking for an excuse to make some at home with my little ice cream maker. It’s fun to try new flavor combinations, and with ice cream sandwiches you get to experiment with a tasty cookie layer.
For my first attempt I decided to go the traditional route and made my favorite homemade vanilla ice cream recipe. To make the sandwich portion I used our chocolate ice cream sandwich cookie mix which was easy to use and extremely delicious. (After filling the sandwich maker wells with batter I had a lot left over so I put the extra into a pan like this one.) The cake-like cookies were like a moist, dark chocolate cake and totally addictive.
I found the Chef’n Ice Cream Sandwich Maker easier to use than I expected. It was helpful to have a guideline for adding the ice cream (I tend to get carried away and make my freestyle sandwiches a bit too high) and the pieces snapped together tightly so I felt like it was nice and secure when I stashed it in the freezer. I also appreciated its low profile, which made it simple to find space for it in my full freezer.
My next foray into ice cream sandwich making took me down a new and undiscovered path: that of the dairy-free variety. My motivation for this experiment was to create a tasty frozen treat that my dairy-free friends could enjoy. Inspired by the fresh mint growing in my garden, I decided to go with a mint-chip ice cream tucked inside a dark chocolate cookie. This time I decided to go with a freeform round cookie shape for my ice cream sandwiches.
For the frozen custard base I used the mint recipe here but substituted two 14 ounce cans of coconut cream for the milk and heavy cream. The cookie recipe I used was this one, inspired by the Chocolate Rye Cookies from the Tartine No. 3 cookbook; however, I used clarified butter to keep it dairy-free and I used half rye flour and half regular flour because I didn’t want the rye and mint flavors to clash. Towards the end of freezing the custard in my machine I added in about ¼ cup of roughly chopped miniature chocolate chips.
The end result was delicious! We enjoyed the dairy-free ice cream sandwich even though it didn’t have quite the same level of creaminess as a traditional ice cream. The dark chocolate cookie recipe was amazing, that one is definitely a keeper.
While it can be a little more work transforming your ice cream into a tasty little sandwich, it’s also a lot of fun. It’s so handy to have pre-made desserts in your freezer when you’re having a party. Just unwrap your ice cream sandwiches, place them on a platter and watch your guests’ eyes light up with anticipation. You could even set up a little toppings bar with sprinkles, cookie crumbles, toasted coconut or mini chocolate chips for your guests to add to their ice cream sandwiches, but that would be “gilding the lily” as Grandma used to say. Perhaps not essential but oh-so-delicious!
What’s your favorite type of ice cream sandwich? Do you prefer homemade or store-bought varieties?
Latest posts by Beth Sullivan (see all)
- Homemade Ice Cream Sandwiches - June 3, 2016
- Trying to Make My Favorite Treats a Little Healthier - January 29, 2016
- Healthy Smoothies that Are Actually Tasty - January 8, 2016